Chicken Alfredo Stuffed Shells

CHICKEN ALFREDO STUFFED SHELLS

1 pkg. (12 oz.) jumbo pasta shells
1-1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
2 Tbsp. olive oil, divided
1/2 lb. sliced fresh baby portobello mushrooms
1 egg, beaten
1 carton (15 oz.) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbsp. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbsp. of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Makes 10 servings.

Creamy Chicken Rice Casserole

CREAMY CHICKEN RICE CASSEROLE

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1 can (8 oz.) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 tsp. dried parsley flakes
1/8 tsp. pepper

In a large bowl, combine all ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375 degrees for 30 minutes. Uncover and stir; bake 20-25 minutes longer or until bubbly and rice and vegetables are tender. Makes 9 servings.

Cheesy Football

CHEESY FOOTBALL

2 pkg. (8 oz. each) cream cheese, softened
1 pkg. (8 oz.) shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup Miracle Whip Dressing
2 green onions, chopped
1/4 tsp. black pepper
1 pkg. (3 oz.) real bacon bits
2 Tbsp. pimiento strips
Ritz Crackers

Beat cheeses and dressing with mixer until blended. Add onions and pepper; mix well. Refrigerate several hours. Form into football shape on serving plate; coat with bacon bits. Add pimento strips for "lacing." Serve with crackers. Makes 32 servings.

Velveeta Cheese Bites

VELVEETA CHEESE BITES

2 lb. baking potatoes (about 5), peeled, cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp. black pepper
4 oz. Velveeta, cut into 24 cubes
1 pouch extra crispy seasoned coating mix
1-1/2 cups thick 'n chunky salsa

Cook potatoes in boiling water in large saucepan 15 to 20 minutes or until tender; drain. Cool 10 minutes. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended. Heat oven to 400 degrees. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 Velveeta cube into center of each ball, completely enclosing Velveeta cube with potato mixture. Place potato balls on baking sheet covered with coating mix; turn until evenly coated. Place on clean baking sheet. Bake 14 to 16 minutes or until heated through. Serve with salsa. Makes 24 servings.

Ritz Cheese Steak Sliders

RITZ CHEESE STEAK SLIDERS

1-1/2 cups balsamic vinegar
1 lb. trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp. olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup red bell pepper, cut in julienne strips, 1" long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne strips, 1" long
1 Tbsp. minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 pkg. (8 oz.) jalapeno American cheese slices
Ritz Crackers

In a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup. Cut meat across the grain into 1/4 inch thick slices, then julienne to 1 inch long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside. In a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 minutes, stirring occasionally. Add garlic and cook 1-2 minutes. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 minutes until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid. Preheat oven to 350 degrees. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 minutes, or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker. Makes 48 servings.

Oreo Ice Cream Bars

OREO ICE CREAM BARS

20 Oreo Cookies, chopped (about 2 cups)
3 Tbsp. butter, melted
4 cups butter pecan ice cream, softened
1/2 cup caramel ice cream topping
1-1/2 cups thawed whipped topping
1/3 cup cocktail peanuts, chopped

Combine cookie pieces and butter until well blended. Press onto bottom of 9-inch square pan. Spread ice cream carefully over crust; drizzle with ice cream topping. Cover with whipped topping and nuts. Freeze 3 hours or until firm. Makes 18 servings.

Sausage-Stuffed Mushrooms

SAUSAGE-STUFFED MUSHROOMS

36 large fresh mushrooms (about 2 lb)
1 lb. bulk pork sausage
1/4 cup freeze-dried chopped chives
2 Tbsp. chopped onion
1 clove garlic, finely chopped
3/4 cup Bisquick
1/4 cup Italian-style dry bread crumbs
1/4 cup grated Parmesan cheese

Heat oven to 350 degrees. Remove stems from mushrooms; finely chop stems. In 10-inch skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 Tbsp. reserved drippings.) Spoon about 1 rounded Tbsp. sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese. Bake about 15 minutes or until hot. Serve immediately. Makes 36 appetizers.